The thought of a Butter Pecan Cupcake sounds so delicious, doesn’t it? Most of us had butter pecan the first time in ice cream form. It is still my mom’s favorite ice cream! Wait until you taste this flavor in a cupcake!
I remember getting a half gallon of ice cream at the store when I was a kid and sitting with my family eating sundaes while watching TV. Butter Pecan was one of those flavors that I liked with no toppings, just a pecan piece in every bite.
Today, Butter Pecan is in third place among ice cream lovers. Originally called Cream Ice, it’s been around since the 17th century! Fortunately for all of us, some smart soul (a woman, I bet!) had the brilliant idea to create a Butter Pecan Cupcake. (Hint: it wasn’t me!)
Delicious pecans, butter, brown sugar, and pure vanilla extract are the ingredients that make the heavenly flavor of these cupcakes. I can’t wait to read your comments about how good these taste!
Butter Pecan Cupcakes
Cupcake Ingredients- Makes 12
1/2 cup unsalted butter at room temp.
1/2 cup chopped pecans
1-1/2 cups all-purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1 cup brown sugar
1/4 tsp. salt
2 eggs, room temp
2 tsp. pure vanilla extract
1/2 cup buttermilk room temp
12 paper liners
Cupcake Directions
Heat oven to 350F.
Line cupcake pan with 12 paper liners.
Whisk flour and level to measure, then sift twice into a medium bowl with baking powder and soda.
Using a stand mixer or large bowl with a hand mixer, combine sugar, salt, and 1 stick butter. 
Beat at a medium speed for 5 minutes.
Begin to add the eggs, one at a time, adding vanilla with very last egg and beat until creamy.
On the low speed of the mixer, add flour combination. 
Next, alternate with milk, beginning and ending with flour and adding the nuts with last bit of flour.
Stir batter briefly to be sure everything is well incorporated.
Fill muffin cups with about 1/4 cup batter.
Bake 15-17 minutes or until a toothpick inserted near center comes out clean.
Cool on wire rack for 1 hour before frosting.
Frosting ingredients
6 Tbsp. unsalted butter at room temp
1 cup powdered sugar
1/4 cup caramel flavored sauce, plus extra for topping
2 tsp heavy whipping cream
Frosting directions
In a large bowl or stand mixer, beat butter until light and fluffy 4-5 minutes maximum.
Now scrape bottom and sides of the bowl and begin to gradually add more powdered sugar and beating until soft peaks form.
Add caramel sauce and continue to beat on low speed until well incorporated.
Increase speed to medium then to high about 2-3 minutes.
Frost the cupcake adding extra caramel sauce and cherry.
The thought of a Butter Pecan Cupcake sounds so delicious, doesn't it? Most of us had butter pecan the first time in ice cream form. It is still my mom's favorite ice cream! Wait until you taste that flavor in a cupcake!
- 1/2 cup unsalted butter at room temperature
- 1/2 cup chopped pecans
- 1 1/2 cups all-purpose flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1 cup brown sugar
- 1/4 tsp salt
- 2 eggs, room temperature
- 2 tsp pure vanilla extract
- 1/2 cup buttermilk room temp
- 6 Tbsp unsalted butter at room temperature
- 1 cup powdered sugar
- 1/4 cup caramel flavored sauce
- 2 tsp heavy whipping cream
-
Heat oven to 350F.
-
Line cupcake pan with 12 paper liners
-
Whisk flour and level to measure, then sift twice into a medium bowl with baking powder and soda.
-
Using a stand mixer or large bowl with a hand mixer, combine sugar, salt, and 1 stick butter.
-
Beat at a medium speed for 5 minutes
-
Begin to add the eggs, one at a time, adding vanilla with very last egg and beat until creamy.
-
On the low speed of the mixer, add flour combination.
-
Next, alternate with milk, beginning and ending with flour and adding the nuts with last bit of flour.
-
Stir batter briefly to be sure everything is well incorporated.
-
Fill muffin cups with about 1/4 cup batter.
-
Bake 15-17 minutes or until a toothpick inserted near center comes out clean.
-
Cool on wire rack for 1 hour before frosting.
-
In a large bowl or stand mixer, beat butter until light and fluffy 4-5 minutes maximum
-
Now scrape bottom and sides of the bowl and begin to gradually add more powdered sugar and beating until soft peaks form.
-
Add caramel sauce and continue to beat on low speed until well incorporated.
-
Increase speed to medium then to high about 2-3 minutes.
-
Frost cupcake adding caramel sauce and cherry.
Looking for more delicious cupcakes? I have a feeling you will love these Hot Chocolate Cupcakes and these amazing Strawberry Cream Cheese Cupcakes! I even have 20 delicious Weight Watchers friendly cupcake recipes if you’re thinking about that swimsuit!
Have a favorite cupcake recipe? Let me know so I can try it, too!
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